"The 3rd release of DANSAERT & the 1st collab brewed back in February 2020 with Juguetes Perdidos. This Flemish Red-inspired beer was coolshipped and barrel-fermented in reworked Bordeaux barrels. One barrel was also pitched with a culture JP brought from Argentina. They received this PH1 culture from Peter Bouckaert, who started the sour barrel-ageing program at New Belgium."

Sigma (Dark sour) and Phi (Blond Sour) Blended and aged with blackcurrant.

Sour version of "Cuvée de Mortagne" (Quadrupel) aged in White Port barrels. Very low carbonation - The barrel experience.

"Oude Geuze Boon Black Label Edition N°7 brengt ons terug de typische lange, droge afdronk, maar toch zeer volmondige smaak die we van Boon Black Label gewoon zijn. Met een zeer frisse citrustoets en aangename sprankeling kan je de Boon Black Label N°7 beschrijven als een elegante, vlot doordrinkbare malse Oude Geuze. Deze Editie N°7 werd gebotteld op 8 juni 2021. De assemblage is een mengeling van één, twee en drie jaar op eiken foeders gerijpte lambiek. De Oude Geuze Boon Black Label Edition N°7 is een perfect aperitiefbier. Het is zeker ook een ideale geuze om met geduld van te genieten. Hij past perfect bij visschotels, denk bijvoorbeeld aan combinaties met oesters, zalm of mosselen."

Bersalis tripel aged for 18 to 22 months on wooden barrels where it undergoes a wild fermentation.

Oude Lambiek infused with roasted Los Guacharos coffee from Colombia

Wine ale, Vintage 2020. The beer wort was fermented naturally in the skins of Xarel-Io from Joan Rubio.

Season 2019-2020. Assemblage #85. Bottled on . on "This Doesjel was bottled on the 1st of December of 2020 and was intended to be an Oude Geuze. Because of the high proportion of older lambikken, the fermentation did not continue in the bottle and the blended lambik beer remained flat. The yeast dozed in, hence the name – a local dialect for that typical little sleepy knock you get over noon. In return, with a natural-white-wine-like aroma and malty citrussy taste, the resulting beer is a subtle lambik blend, with a weighted average age of about 30 months upon its release. The oldest lambikken were brewed at the beginning of 2018. This is the first Doesjel in 75cl bottles since 2006."

Season 2020-2021 Assemblage #27. Bottled on 11/02/2021. "For this, Druif, we co-fermented Belgian Dornfelder with one- and two-year old lambik in a 53/47 cut. We used the freshly pressed and shortly skin-macerated juice and put the unfermented juice with young lambik for continued fermentation in stainless steel. Afterwards, we blended with two-year old lambik. All lambikken originate from seven different barrels and seven different brews. The final fruit intensity is 31.6%."

Season 2020-2021 Assemblage #26. Bottled on 10/02/2021. "For this Druif/Kriek, we blended a Belgian dornfelder druivenlambik and a kriekenlambik in a 50/50 proportion. We used both young and two-year old lambikken, originating from nine different barrels and nine different brews. The combined maceration took eight months and the final fruit intensity is 510 grams per litre of sour cherries and freshly pressed, skin-macerated grape juice."

Season 2020-2021 Assemblage #16. Bottled on 19/01/2021. "This Druif features the Muscaris variety, a crossing between Solaris and Muskateller. This rather young variety originates from the Freiburg region in Germany and combines an intense muscat bouquet with a higher sugar density than other Muscat varieties (especially when harvested slightly late). Anyhow, we put the grape must with fifteen-months old lambik on a small oak foeder. The lambikken that we used for blending, was a three-year old lambik (and makes up more than 10% of the total volume). The final fruit intensity is 469 grams of Muscaris grapes per litre of Druif. 100% 3 Fonteinen brewed lambik."

Season 2019-2020, Assemblage #41. Bottled on 13/02/20. "The one that knows it all, still has to be born” as Armand would say. From time to time, we still get surprised by some of the results after blending lambics. Like this Golden Doesjel. While it was intended to be a Golden Blend, and despite the use of very potent jyoung lambic, the fermentation in the bottle did not continue. And it remained flat. This blend was made with lambics from three barrels, originating from three brews with three different brewers (of which 50% 3 Fonteinen brewed lambic). A nice gentle sipper."

Season 2020-2021 Assemblage #43. Bottled on 20/04/2021. "In the spring of 2020, we bottled a Golden Blend (season 19|20 No. 40), containing lambikken from four different barrels and six different brews with three different breweries. Fifteen months of cellar conditioning and ageing later, this geuze blend appeared not to have carbonated. A part of the bottles was therefore opened again and was re-blended with both two potent jonge lambikken and 50-month oude lambikken - all 3 Fonteinen - to give the Golden Blend a second push to bottle carbonation and additional depth. This way, the weighted average age of this blend currently is at more than 36 months, with the oude lambik being brewed at the beginning of 2016."

Season 2019-2020. Assemblage #79. Bottled on 07/10/2020. "While looking for old sherry barrels, we cannot get lucky all the time. While we will be sourcing barrels directly from bodegas to assure provenance and quality, we had a batch of Pedro Ximenez (PX) barrels that was on the peated side (albeit subdued). As a result, we decided not to use them for Zenne y Frontera, but to blend them with other (fruit) lambikken into geuze and fruit blends. This is the first of such blends to be released. Sour cherries were macerated partly on young peated lambik and partly on two-year old straight lambik in a stainless steel tank. We blended with young and three-year old (!) lambik. 55% of the blend is old lambik and the final fruit intensity is 567 grams of sour cherries per litre."

"Mix of strong tripel like blond top fermenting ale, with lambic from 3 Fonteinen."

Season 2020-2021. Assemblage #17 bottled on 20/01/2021. "This Cuvée Armand & Gaston has been blended with lambikken from four different barrels and originating from four different brews. Twenty percent of the cereals that we used for brewing the young lambik, were sourced in Brabant through our own farmers’ network. The old lambik that we used — brewed in the first days of 2018 — comes from two small 400-litre barrels that we found to be gently oxidative. The weighted average age of this blend upon bottling was eighteen months.."

"Mixed-fermentation Sour red with sage, brewed in April 2020, barrel-aged for 10 months in Côtes du Rhône barrels."

"Oud Bruin Vineyard is created by adding fresh grapes to beer that has already aged on oak barrels for at least one year. Subtle fruit and delicat sour, vineous and port- like taste"

"Boon Geuze Mariage Parfait has an alcohol content of 8%. It consists of 95% mild lambic, aged at least three years and specially reserved for this purpose, and 5% young lambic. The latter provides the fermentable sugars and wild yeasts. After mixing in a vessel of 25,000 litres, the wort (unfermented mixture) is filtered and chilled. If we are bottling, we bring it back to fermentation temperature. The bottles are placed in a climate-controlled space for the secondary fermentation. This is followed by maturing at low temperature for at least 6 months. Want to know the bottling date? Simply subtract 20 years from the “best before” date!
The soft, mildly sour berry taste, harmonises with the oak barrels’ aromas in which Geuze Mariage Parfait has ripen. The body speaks of vanilla followed by a bitter aftertaste of cloves that becomes increasingly intense. Sublime."

"Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle"

"Blend of barrel aged wild beers on Syrah pomace:
- 70% rye beer on Cinsault pomace 2020
- 15% wheat beer on Cinsault must 2020
- 15% mixed fermented beer"

"In the past, bog myrtle was along with other herbs an ingredient of the Münster gruit beer - a medieval gerbal beer. For Venn we have used this aromatic herb. This blend has an orangey, resinous aroma and an underlying maltiness. The beers were aged in red wine barrels for an average of 21 months, Bottled December 2021"

"Flanders red on steroïds! Auroch has been aged for a year in red wine barrels, its complex malt bill gives this beer a pleasent depth of plums, raisins and cherry."

"We love Oud Bruin! Bête noir is our big up to those beers we cherish. For this new version, we chose a classic oud bruin malt bill but aged it in bourbon barrel, smooth..." BB is December 2023.

"Cocktail Inspired Gruit. With Gentian for bitterness and oranges at whirlpool. Aged several months in bourbon barrels w/ our house culture "

"Dit gelimiteerde bier is het moederbier van onze Oud Bruin. Het is een single-cask, wat betekent dat het bier geen blend is van verschillende vaten, maar volledig uit één vat komt. Anders dan de klassieker is het ook niet geblend met jong bier. Het Foederbier rijpte 2 jaar op grote houten vaten van 40 of 50 HL. Foederbier heeft meer hints van rood fruit en is meliger op zuren. Het aroma is fruitig, houtachtig met een vleugje kerrie."

"We brewed a traditional turbid mash as they would do in most Lambik breweries in Brussles to generate lots of starch for the Brett to work on slowly over a year of fermentation in our Foeders, giving a soft funkyness light sour edge with a balance of fruit forward sweetness from the apricots we added 1 month prior to packaging."

"This beer is truly old and has a few new parts too. Tucked in the furthest reaches of the brewery for years, a special blend of several of our mixed-culture projects has come to life with the addition of a brown strong ale and cherry juice from Telemark. Sweet notes of red fruits and vanilla meld seamlessly with wood and caramel flavours and a distinct sourness."

"Oud Beersel brewery was founded in 1882 by the Vandervelden family. VANDERVELDEN 140 was crafted in honor of our founder, and is a blend of Oude Lambiek selected from 3 foeders."

Blend of different lambics aged in "oude Pijpen" (650 liter barrels used to transport Porto from Portugal to Belgium, these are between 60 and 120 year old barrels).

1 and 2 year old lambic with 3 varieties of rhubarb.

A blend of 8 months to 2 years old lambic matured with rhubarb at a ratio of around 300 grams per liter.

The HORAL Oude Geuze Megablend 2022 is a blend of young and old Lambics from all HORAL producers (Den Herberg, Hanssens, Mort Subite, De Troch, Lambiek Fabriek, Boon, Lindemans, Timmermans, Tilquin, De Cam, and Oud Beersel).

The “Bière de soif” series are hybrids that form bridges between the world of wine, cider andbeer. The final product is a blend of our barrel aged Saisonbase and huge amount of whole local Lutówka Cherries from the Gospodarstwo Rolne Ireneusz Rudnicki farmand Madagascar Vanilla beans. This cherries are also known as Schattenmorelleor Chatel Morel.

Blended Sour Ale with Vitis vinifera subsp. vinifera (also known as White Wine Grapes from the Alvarinho variety). Limited to 600 bottles.